Artichokes with sausages is a tasty second course, typical of the Roman tradition, and easy to cook. In Rome artichokes are very popular, because the species that is growing in the area is tasty and soft, so it can be eaten easily.
One of the most popular recipes is that with sausage, which enrich your table with a fantastic savour, to be combine with a strong red wine, full-bodied and plenty or tertiary flavours. But the cooking time for this recipe is quite long.
| Prep Time | 30 minutes |
| Cook Time | 60 minutes |
| Servings |
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Ingredients
- 2 artichokes Roman type
- 200 g sausage of pork
- 10 cl white wine cheese
- 40 cl vegetable broth
- 2 cloves garlic
- 1 lemon
- 1 sprig parsley fresh
- 1 sprinkle Black pepper
- 1 pinch salt
- 8 tbsp olive oil extra virgin
Ingredients
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Instructions
- Take the artichokes and eliminate all the outer and hard leaves (1). Cut the stem leaving only a centimeter and eliminate the hard part of the stems (2). Cut away the tops of the leaves (3), cutting the artichoke about at a half.
- Now cut the artichoke into wedges (4) eliminating the inner hay (5). Leave the artichokes in water and lemon (6) to avoid the oxidation.
- Pour five tablespoons of extra virgin olive oil (7) in a large pan. Peel the garlic (8) and then put it to brown in the pan. Once done remove it (9).
- Then put the artichoke in the pan (10) and start cooking on a high heat for about five minutes. Then pour some broth (11), adding more if needed. Chop the parsley and add it to the artichokes (12). Let cook for about half an hour with the lid, putting the fire at the minimum.
- Meanwhile cut the sausages into pieces (13) keeping the skin (14). Then set them aside on a saucer (15).
- Pour two tablespoons of extra virgin olive oil in a small pan and heat. Add the sausages (16) and cook for ten minutes on high heat (17) before adding half the wine (18) until reduced. Let go another five minutes before turning off the heat.
- Once the sausages are cooked, add them in the pan with the artichokes (19) pouring also its sauce and season for five minutes before pour the rest of the wine (20). Once reduced, add salt and pepper (21), mix well and serve on the table while still warm.
Recipe Notes
